Vegan Banosh (Ukrainian Corn Grits with Porcini Mushrooms)
Vegan Banosh – Ukrainian Carpathian corn grits with sautéed wild mushrooms and vegan brynza cheese.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Main course
- Cuisine: Ukrainian
Ingredients
Scale
For Banosh:
- 1 C cornmeal
- 2 C water
- 1 C soya milk
- 1 tbsp coconut oil
- 1 tbsp apple cider vinegar
For vegan brynza cheese:
- 120g firm tofu
- 1 tsp salt
- 1 tsp lemon juice
- 1 tsp nutritional yeast (optional)
For sautéed porcini mushrooms:
- 1 C chopped porcini mushrooms
- 1 small onion, diced
- 1 garlic clove, minced
- oil for cooking
- black pepper and salt to taste
Instructions
- Drain and pat dry tofu with paper towels. Crumble it with clean hands. Add salt, lemon juice and nutritional yeast. Mix well and set aside.
- Bring to boil the mixture of water, soya milk and coconut oil in a big heavy bottom pan. Now very slowly add cornmeal stirring constantly to avoid lumps.
- Then add apple cider vinegar and continue stirring on low heat for 15-20 minutes. You want to reach very thick consistency, thicker than polenta.
- Switch of the heat, cover with a lid and let it sit for 5 minutes.
- While Banosh is cooking heat oil in a skillet over medium heat. Sauté onion until translucent. Throw in garlic and porcini mushrooms and cook until golden brown.
- Serve vegan Banosh with sautéed mushrooms, tofu brynza and cracked black pepper.
Notes
Vegan brynza is very salty so you need just a little bit of extra salt to sprinkle mushrooms and none for Banosh base.
Nutrition
- Calories: 418
- Sugar: 7.8g
- Sodium: 1032mg
- Fat: 13.8g
- Saturated Fat: 7g
- Carbohydrates: 61.2g
- Fiber: 6.9g
- Protein: 15.5g
- Cholesterol: 0mg